I have the same whitish crystal sediment in my bottled wine that I
observed at the bottom of the carboy during the final racking (end of
November). I asked the group for info and was told it was most likely
cream of tartar or something else harmless. I left (I thought) all the
whiteish crystals in the carboy. Family and friends liked the new wine
so I am really hopeful about its potential after it ages. Should I
uncork and rebottle to get rid of the crystals ?